Field Service Technician

Key Responsibilities

Commercial Kitchen Equipment

• Perform preventive maintenance (PM) and corrective repairs on cooking and refrigeration equipment, including ovens, fryers, grills, steam kettles, combi ovens, dishwashers, walk-in coolers, freezers, and exhaust hoods.
• Calibrate temperature controls and thermostats to meet food safety standards.
• Diagnose mechanical, gas, and control faults, and replace worn or failed parts.
• Maintain service logs, asset records, and repair history.

Electrical Systems

• Inspect, test, and repair electrical circuits, wiring, switches, motors, and control panels serving kitchen equipment.
• Troubleshoot power supply issues, tripped breakers, and faulty connections.
• Ensure all work complies with electrical safety standards and local regulations.
• Check earthing (grounding), load balance, and equipment isolation.

Plumbing Systems

• Install, repair, and maintain water supply lines, drainage, grease traps, and floor drains.
• Fix leaks, blockages, faulty taps, valves, and pressure issues.
• Maintain water heaters and booster pumps serving the kitchen.
• Support sanitation and hygiene by keeping drainage and water systems in good working order.

Compliance and Safety

• Follow food safety, hygiene, and occupational health and safety (OHS) procedures.
• Use lockout/tagout (LOTO) and other safety controls during service work.
• Report hazards, incidents, and non-compliance promptly.
• Keep work areas clean and safe, especially in sensitive environments such as hospitals.

Operations and Support

• Respond to breakdown calls within agreed timelines (SLA).
• Coordinate with kitchen staff, housekeeping, and vendors on repairs and shutdowns.
• Recommend spare parts, upgrades, or replacements based on condition and cost.
• Assist with equipment audits, inventory of spares, and vendor warranty claims.
• Qualifications and ExperienceITI / Diploma in Electrical, Mechanical, Refrigeration and Air Conditioning, or a related trade (or equivalent experience)
• 2 to 5 years of hands-on experience in commercial kitchen equipment, electrical, and plumbing maintenance
• Experience with hospital, institutional, hotel, or large catering kitchens is preferred

Preferred Certifications

• Certification in refrigeration and air conditioning, or gas safety
• Electrical safety or LOTO training
• Food safety or HACCP awareness training